Best Dirty Banana Cake Recipes

GRANDMA RILEY'S BANANA CAKE

Steps:

• Cream sugar and shortening together; add eggs and vanilla. Mix in buttermilk and mashed bananas., In a separate bowl, combine flour, soda, baking powder and salt; add to banana mixture and mix until ingredients are combined. Spoon into a greased 13x9-in. baking pan or two 9-in. round cake pans., Bake at 350° for 25-30 minutes or until toothpick inserted into center comes out clean. Cool cake for 30 minutes before frosting. , For frosting, mix butter, powdered sugar and milk until smooth; add vanilla and salt. If frosting is too thick, add more milk 1 tsp. at a time until reaching desired consistency. Spread on warm banana cake.

OLD-FASHIONED BANANA CAKE

Steps:

• Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth.
• In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts, if using. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.
• Spread the frosting thickly on the top of the cake and decorate with walnut halves, if using.
• Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth.

THE BEST BANANA CAKE

Steps:

• Preheat the oven to 350 degrees F and line a 9-by-13-inch baking pan (see Cook's Note) with aluminum foil, leaving a 2-inch overhang on the two longer sides. Lightly spray the foil with nonstick cooking spray.
• For the cake, mash the bananas in a large bowl with a fork or potato masher until very smooth. Whisk in the dark brown sugar, melted butter, sour cream, eggs and vanilla until smooth and combined. In a separate large bowl, whisk together the flour, cinnamon, baking soda and salt.
• Fold the dry ingredients into the banana mixture in thirds until just combined. Pour into the prepared baking pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Leave the cake in the pan to cool slightly, about 30 minutes. Use the foil overhang to remove the cake from the pan, then transfer to a wire rack to cool completely.
• Meanwhile, beat the butter, cream cheese and salt in a large bowl with an electric mixer on medium speed until smooth. Reduce to low speed, then add the powdered sugar a cup at a time until smooth. Increase the speed to medium-high and beat until fluffy, 1 to 2 minutes. Beat in the vanilla extract.
• Transfer 1/2 cup of the frosting to a small bowl and stir in the dulce de leche until smooth. Cover both frostings with plastic wrap and keep at room temperature until ready to assemble the cake.
• For the candied banana chips, warm the maple syrup in a medium nonstick skillet over medium heat until it just starts bubbling. Add the banana chips and cook, tossing and stirring frequently with a rubber spatula, until the chips have absorbed almost all the maple syrup and are browned in spots, 3 to 4 minutes. Immediately transfer the banana chips to a baking sheet, spread in an even layer and cool completely. Once cool, roughly chop.
• Transfer the cake to a serving platter. Spread about 3/4 cup plain cream cheese frosting all over the top of the cake.
• Dollop the dulce de leche frosting and remaining plain frosting on top, then use a small offset spatula to swirl both frostings together in a swooping design, making sure the frosting goes all the way to the edges of the cake. Top with the chopped candied banana chips.

THE BEST BANANA CAKE I'VE EVER HAD

Steps:

• Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan.
• Mash the bananas. I usually just use my mixer for this! Set mashed bananas aside.
• Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick and a few lumps is OK.
• Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
• Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
• In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
• Cover leftover cake tightly and store in the refrigerator for 5 days.

DIRTY BANANA CAKE

Steps:

• Place oven rack in bottom third of oven and preheat the oven to 350F; line a 9 X 3 inch round cake pan or springform pan with wax paper and grease the paper; (If using a springform pan that doesn�t seal tightly, wrap the bottom with foil to prevent leakage).
• Make the banana cake: Sift together the flour, baking soda, baking powder and salt; in a large bowl, cream the butter with the sugar at medium speed until smooth; add the eggs one at a time, beating for 1 minute after each addition; in a bowl, mash the bananas with the buttermilk; beat the dry ingredients into the butter at medium speed in two additions, alternating with the bananas (the batter may appear slightly curdled � that�s OK); Pour the batter into the prepared pan and smooth the top; bake in the bottom third of the oven for about 1 hour, or until it tests done; (MAKE AHEAD: The cake can be made 1 day ahead; wrap in plastic wrap and store at room temperature.).
• Make the banana buttercream filling: In a large bowl, beat the egg yolks and confectioners� sugar at high speed until pale and thick; meanwhile, in a medium saucepan, bring the milk and banana to a boil over medium heat, whisking occasionally; slowly whisk the hot milk into the egg yolks; pour the mixture back into the saucepan and cook over medium-low heat, stirring, until thick, about 5 minutes; do not boil; transfer the custard to a medium bowl and let cool briefly, whisking occasionally; then press a piece of plastic wrap directly on the surface of the custard and refrigerate until chilled, atleast 3 hours or overnight; bring close to room temperature before continuing, otherwise, your buttercream will curdle. Beat the butter at high speed until fluffy; Reduce the speed to low and gradually mix in the cold banana custard; beat at medium speed until fluffy, then beat in the espresso.
• Assemble the cake: Split the cake into 3 equal layers (they will be quite thin); place one layer on a cake plate and cover with half of the banana buttercream filling; top with a second cake layer and the remaining filling; place the third cake layer on top, cover with plastic wrap, and refrigerate.
• Make the coffee frosting: In a large, heatproof bowl, beat the sugar and egg whites until mixed; place the bowl over a large saucepan of simmering water; do not let the bowl touch the water; heat the mixture, whisking occasionally, until the sugar is dissolved, about 5 minutes; remove from the heat and beat at high speed until fluffy, about 3 minutes; Beat the meringue at medium speed until cool to the touch, about 5 minutes; Beat in the butter several pieces at a time, waiting until they are incorporated before adding more; whip the frosting until fluffy; (if the frosting appears lumpy, beat at high speed until smooth; If the mixture is soft and runny, refrigerate for 6-8 minutes, then beat again) beat in the espresso and vanilla until blended; set aside ½ cup of the frosting for decorating; spread the remaining frosting on the sides and top of the cake; with the reserved frosting, using a pastry bag fitted with a star tip, pipe 8 rosettes on the top edge of the cake; Place 1 chocolate-covered espresso bean in the center of each rosette; to serve: Slice gently with a serrated cake knife (MAKE AHEAD: the cake can be refrigerate for 1 day; let stand at room temperature for 1 hour before serving).

DIRT CAKE I

Steps:

• Chop cookies very fine in food processor. The white cream will disappear.
• Mix butter, cream cheese, and sugar in bowl.
• In a large bowl mix milk, pudding and whipped topping together.
• Combine pudding mixture and cream mixture together.
• Layer in flower pot, starting with cookies then cream mixture. Repeat layers.
• Chill until ready to serve.
• Add artificial flower and trowel. Enjoy!

EASY DIRTY BANANA

Steps:

• Combine banana, milk, coffee-flavored liqueur, rum, and cinnamon in a blender; blend until smooth.

DIRTY BANANA

Steps:

• Put the peeled, frozen banana in a blender along with the rum and Tia Maria. Add the half-and-half and blend until smooth. Pour into a chilled wine glass, garnish with a dusting of allspice. Serve.

THE BEST BANANA CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 9 x 13 pan.
• Place 1 ½ tablespoons lemon juice in a measuring cup. Top to 1 ½ cups with milk. Set aside.
• Mix together mashed banana with 1 tablespoon lemon juice, set aside.
• Beat together butter, brown and white sugar until combined. Add in eggs one at a time and vanilla. Mix on high until light and fluffy (almost the texture of frosting).
• Combine flour, baking soda and salt in a medium bowl. Alternate adding flour mixture and milk to egg mixture stirring just until combined. (Do not overmix). Fold in bananas. Pour into prepared pan.
• Put into the oven and reduce heat to 300°F. Bake 60 - 70 minutes (see note below) or just until toothpick inserted in center comes out clean (do not over bake).
• Remove from oven and place in the freezer for 45 minutes to make the cake extra moist. Cool completely before frosting.